Dairy-Free Zereshk Polo ba Morgh (Barberry Rice with Chicken)

Instructions

1. 1Rinse the 2 cups of Basmati rice in a bowl until the water runs clear, then soak it in 4 cups of water with 1 teaspoon of salt for at least 30 minutes. While the rice soaks, prepare the chicken. In a large heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat (about 204.4°C / 200°C). Add the about 680 g of Chicken pieces and brown them on all sides, about 5-7 minutes total. Add 4 cups of water and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the chicken is tender and reaches an internal temperature of 74°C. Remove the chicken from the pot and set aside, leaving the cooking liquid in the pot.
2. 2While the chicken cooks, finely chop the 1 medium Onion. In a separate 25.4 cm skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat (about 176.7°C / 175°C). Add the chopped onion and sauté until it is golden brown, about 8-10 minutes. Stir in the 1/2 cup of Barberries and 1 tablespoon of Sugar, and cook for another 2-3 minutes until the barberries soften slightly. Remove from heat.
3. 3Prepare the saffron. In a very small bowl, crush the 1/4 teaspoon of Saffron and add 2 tablespoons of hot water. Let it steep for at least 10 minutes to release its color and aroma.
4. 4Drain the soaked 2 cups of Basmati rice very well. Bring the reserved chicken cooking liquid in the large pot back to a rolling boil over high heat (about 204.4°C / 200°C). Add the drained rice to the boiling liquid. Cook for 6-8 minutes, until the rice grains are slightly softened but still hold their shape. Drain the rice thoroughly in a fine-mesh sieve.
5. 5In the now-empty large pot, create layers. Start with a layer of the partially cooked rice, then add half of the browned chicken pieces. Add another layer of rice, then the remaining chicken. Top with a final layer of rice. Drizzle the steeped saffron water evenly over the top layer of rice. Cover the pot tightly with a lid, placing a clean kitchen towel between the lid and the pot to catch condensation if desired. Cook over very low heat (about 93.33°C / 95°C) for 30-45 minutes, or until the rice is fully cooked and fluffy, and a crust has formed on the bottom.
6. 6Gently fold the sautéed barberry and onion mixture into the top layer of the steamed rice. Season the entire dish with 1/4 teaspoon of black pepper. Serve the Zereshk Polo ba Morgh hot.

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